Charlene's Recipe

Roast Chicken with Vegetables

Category: Main entree

Serves 6
Complete in 1 hour 45 minutes

1 whole chicken (5 lbs)
1/2 tsp salt
1/4 tsp black pepper
2 sprigs of fresh tarragon OR 1/2 tsp dried
2 sprigs of fresh thume OR 1/2 tsp dried
1 lb red boiling potatoes, cut into quarters or halves if large
1 container (10 oz) white pearl onions, peeled
2 large carrots, cut into thick slices
1/2 cup chicken broth or water

Heat oven to 450 F. Pat chicken dry with a paper towel. Remove excess fat. Sprinkle with salt and pepper inside and out. Place terragon and thyme in cavity of chicken. Slip tips of chicken wings under bird. Tie legs closely togather. Place chicken, breast side down, in a roasting pan large enough to hold vegetables heaped around it. Place potatoes, onions and carrots around chicken. Roast in heated 450 F oven for 30 minutes.
Lower oven temperature to 350. Turn chicken breast side up. Aded mushrooms around chicken in pan. Add broth. Roast another 45 minutes or until internal temperature of a thigh registers 180 F on an instant read thermometer.
Remove chicken to platter; let rest 5-7 minutes before cutting into portions. Return roasting pan with vegetables to oven for another 15 minutes or until potatoes are tender.